The other day I realized that it had been a long time since I had some freshly baked oatmeal cookies. And even longer since I had oatmeal raisin cookies. I couldn’t let it go on any longer, so I pulled out my mixing bowls and got to work.
I was inspired by some of the spice blends that I made last week and decided to use them as the focal point of the cookie, rather than simply cinnamon, which is often the primary spice/flavoring in an oatmeal raisin cookie. The warm spices also give a seasonal feel to the cookies, since spicier cakes and cookies are typical of fall and winter fare. I used pumpkin pie spice for this batch and absolutely loved the accent that the small amount of cardamom in the blend gave to the finished cookies. If you’re going to use a store-bought spice mixture here, be sure to add in a pinch of cardamom to give your batch an extra flair and set them apart from other recipes.
The cookies came out of the oven smelling amazing: buttery, sweet and with just the right amount of spice. I made them so that they were on the large side, but not so big you have to feel guilty about eating two. When fresh from the oven, they were deliciously crisp on the edges and chewy in the center, and cooled to be slightly chewy, but not soft. I like my cookies this way, but if you prefer to keep yours on the very soft side of the spectrum, just keep the baking time on the low end of the time noted and shoot for a cookie that is just golden at the edges and still soft (yet set) in the center. Either way, this is a cookie recipe that you really can’t go wrong with. And I suspect it will be making another appearance at my house when we get into Christmas cookie season.
Spiced Oatmeal Raisin Cookies
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 1/2 tsp apple pie or pumpkin pie spice
1 1/2 cups quick cooking rolled oats (not instant)
1 cup raisins
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together butter and sugars until light and fluffy. Beat in eggs, adding them in one at a time until well incorporated, followed by vanilla extract.
In a medium bowl, whisk together flour, baking soda, salt and spices. With a mixer on low speed (or by hand), gradually stir in the flour mixture to the butter mixture. Stir in the oats and raisins.
Drop the dough by heaping tablespoons (approx. 1 1/2 inch size balls) onto prepared baking sheet, leaving about 2 inches between cookies to account for spread.
Bake for 12-15 minutes, until cookies are a light gold color and look set.
Cool on a wire rack.
Makes about 3 dozen cookies.